Eggless Coffee Cupcakes

10 Aug

Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-licious!

coffee-cupcakes_medIngredients

Dry ingredients:

1 cup maida/ flour

1 tsp baking powder

3/4th cup sugar, powdered

1 1/2 Tbsp cocoa powder

Wet ingredients:

1/2 tsp vanilla essence

5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)

3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter’s smoothness)

1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)

Method

Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.

In a bowl sift maida, baking powder, cocoa powder and sugar.

Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.

Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)

You check if they’re done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it’s done.

Take the cupcakes out of the oven. Let them cool entirely.Note: Do not frost them unless they are completely cool as the frosting will start to melt.

You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.

Key Ingredients: Coffee, Sugar, Vanilla Essence

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